Cabbage Parmesan

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

1/3 c. plus 2 tbsp. neutral oil, divided

1 large head green cabbage

2 tsp. kosher salt

4 cloves garlic, grated

1 tbsp. chopped fresh basil, plus more for serving

1 c. marinara sauce

1/2 c. finely grated Pecorino Romano or Parmesan

8 (1/4"-thick) slices fresh mozzarella

Extra-virgin olive oil, for drizzling

Wskazówki

Preheat oven to 425° and line a baking sheet with foil. In a large skillet over medium-high heat, heat 1/3 cup neutral oil. Cut 2 ends off cabbage, then cut cabbage lengthwise into 4 (1"- to 1 1/2"-thick) slices. Carefully cut out core, making sure to keep layers intact, and arrange cabbage slices in skillet; season with salt. Cook, turning occasionally, until golden brown on both sides, 6 to 7 minutes. Transfer to prepared sheet.

In a small bowl, mix garlic, basil, and remaining 2 tablespoons neutral oil. Brush top of cabbage slices with garlic mixture. Spoon 1/4 cup marinara sauce on each cabbage slice. Sprinkle with Pecorino Romano. Top with 2 slices mozzarella.

Bake cabbage until cheese is melted and bubbly, 18 to 20 minutes.

Arrange cabbage on a platter. Drizzle with olive oil and top with basil.

Wartości Odżywcze

• Kalorie: 629
• Tłuszcz Całkowity: 50 g
• Tłuszcz Nasycony: 13 g
• Tłuszcz Trans: 0 g
• Cholesterol: 63 mg
• Sód: 1131 mg
• Węglowodany Całkowite: 17 g
• Błonnik Pokarmowy: 9 g
• Cukry Całkowite: 14 g
• Białko: 23 g